Creamy Andes Mint Chocolate Truffles
Rich and creamy Andes mint chocolate truffles with a smooth minty flavor, coated in chocolate and garnished for a perfect homemade indulgence.
Equipment
- 1 microwave
- 1 large mixing bowl
- 1 plastic wrap
- 1 baking tray lined with parchment paper
- 1 fork for coating truffles
- 1 steaming pot or double boiler to keep chocolate warm
Ingredients
- 8 oz cream cheese softened to room temperature
- 2 cups semisweet chocolate chips
- 2 cups powdered sugar
- 1/4 cup chopped Andes mints
- 1 tsp peppermint essence
- 1 package chocolate melting wafers milk chocolate
- 1 cup white chocolate melting wafers colored green with gel food coloring
- 1/2 cup chopped Andes mints
Instructions
- In a large bowl, combine softened cream cheese and powdered sugar with peppermint essence until smooth and well mixed.
- Melt semisweet chocolate chips and chopped Andes mints in the microwave at 50% power in 30-second intervals, stirring until smooth.
- Pour the melted chocolate mixture into the cream cheese mixture and beat until fully combined and smooth.
- Transfer the mixture onto plastic wrap, shape into a log, wrap tightly, and refrigerate for 45 minutes to firm up.
- Roll the chilled mixture into 1-inch balls and place them on a parchment-lined baking tray, spaced apart.
- Melt the milk chocolate melting wafers in the microwave at 50% power in 30-second bursts, keeping it warm over a steaming pot.
- Dip each truffle ball into the melted chocolate using a fork, coating it completely, then shake off excess and return to the baking tray.
- Optionally, sprinkle chopped Andes mints on top of each truffle immediately after dipping to garnish.
Notes
- Chill truffles well before shaping for easier handling.
- Store truffles refrigerated in an airtight container.
- Use gel food coloring to tint white chocolate evenly.
- For a stronger mint taste, increase peppermint essence slightly.